Orange and Sour-Cream Drop Shortcakes with Assorted Berries

1. 1

   In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries.

2. 2

   In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner.

3. 3

   Let berries stand at room temperature 4 hours.

4. 4

   Berry mixtures may be made 1 day ahead and chilled, covered.

5. 5

   Bring berries to room temperature before serving.

6. 6

   Preheat oven to 425F.

7. 7

   and lightly butter 2 baking sheets.

8. 8

   In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal.

9. 9

   In a small bowl whisk together zest, sour cream, and milk and add to flour mixture.

10. 10

    Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets.

11. 11

    Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden.

12. 12

    Transfer shortcakes to a rack and cool.

13. 13

    Shortcakes may be made 4 hours ahead and kept in airtight containers.

14. 14

    In a large bowl beat cream with confectioners' sugar until it holds soft peaks.

15. 15

    Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap.

16. 16

    Whisk cream lightly before serving.

17. 17

    Split shortcakes horizontally with a fork and serve with berries and whipped cream.

* Per serving · 4 servings · Values may vary.